Slow Cooker Italian Beef Stew

• 1 onion small, chopped
• 2 stalks celery
• 2 carrots cut into large chunks
• 2-3 cloves garlic sliced
• 1 tbsp fresh rosemary chopped
• 3 lbs stew beef
• 1/2 cup dry red wine
• 2 cups Tomato Passata or Crushed Tomatoes
• 1 ¼ cup Cannellini Beans
• 6 canned or frozen artichoke hearts halved
• ½ cup olives
• salt

Instructions:

• Chop onions, celery, and rosemary, cut carrots in big chunks and slice garlic and add to the slow cooker.
• Top with seasoned with salt beef cubes, then add the beans, halved artichokes and olives.
• Pour over the crushed tomatoes or tomato passata, red wine and mix well. Cook on slow for 8-10 hours.